Stracciatella Alla Romana

4
Servings
9m
Prep Time
15m
Cook Time
24m
Ready In

Recipe: #39929

December 24, 2022



"Roman egg drop soup simple and good"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (372.5 g)
  • Calories 254.2
  • Total Fat - 17 g
  • Saturated Fat - 6.4 g
  • Cholesterol - 463.9 mg
  • Sodium - 1255.7 mg
  • Total Carbohydrate - 1.9 g
  • Dietary Fiber - 0.1 g
  • Sugars - 1 g
  • Protein - 22.3 g
  • Calcium - 271.9 mg
  • Iron - 2.5 mg
  • Vitamin C - 0.7 mg
  • Thiamin - 0.1 mg

Step 1

In a medium saucepan

Step 2

Warm the chicken stock, turmeric and lemon juice ,just a squeeze,over medium-high heat.

Step 3

Bring to a gentle boil.

Step 4

Meantime

Step 5

Beat the eggs, Parmigiano Reggiano cheese, pinch of black pepper and nutmeg in a mixing bowl.

Step 6

Whisk until combined.

Step 7

Lower heat to barely simmering.

Step 8

Stir so it's rotating

Step 9

While whisking the simmering broth, slowly pour the egg mixture into the broth.

Step 10

Return the soup to a simmer, then remove from the heat.

Step 11

Pour the soup into serving bowls.

Step 12

Garnish with fresh parsley, black pepper to taste, and top with a drizzle of extra-virgin olive oil.

Tips & Variations


No special items needed.

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